Baked Blueberry Custard
Baked Blueberry Custard
Ingredients
- 2 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon butter, softened, for greasing ramekins
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly grease four 6-ounce ramekins with softened butter.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the whole eggs, egg yolks, granulated sugar, and salt until well combined and slightly pale.
⏱️ 3 min
- 3
In a small saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, just steaming around the edges. Remove from heat.
⏱️ 5 min
- 4
Slowly temper the hot milk mixture into the egg mixture. To do this, gradually pour a thin stream of the hot milk into the egg mixture while continuously whisking. Once about half of the milk has been added, pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
⏱️ 5 min
- 5
Stir in the vanilla extract. Strain the custard mixture through a fine-mesh sieve into a clean bowl or a large liquid measuring cup. This step removes any cooked egg bits and ensures a smooth custard.
⏱️ 3 min
- 6
Divide the fresh blueberries evenly among the four prepared ramekins.
⏱️ 2 min
- 7
Carefully pour the strained custard mixture over the blueberries in each ramekin, filling them almost to the top.
⏱️ 2 min
- 8
Place the ramekins in a large baking dish. Pour hot water into the baking dish, creating a water bath (bain-marie), until the water comes halfway up the sides of the ramekins. This helps the custards cook gently and evenly.
⏱️ 5 min
- 9
Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 35-40 minutes, or until the custards are set around the edges but still have a slight jiggle in the center when gently shaken.
⏱️ 40 min•🌡️ 325
- 10
Carefully remove the baking dish from the oven. Using tongs, lift the ramekins out of the water bath and place them on a wire rack to cool completely. Serve warm or chilled.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Blueberry Custard
Ingredients
- 2 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon butter, softened, for greasing ramekins
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly grease four 6-ounce ramekins with softened butter.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the whole eggs, egg yolks, granulated sugar, and salt until well combined and slightly pale.
⏱️ 3 min - 3
In a small saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, just steaming around the edges. Remove from heat.
⏱️ 5 min - 4
Slowly temper the hot milk mixture into the egg mixture. To do this, gradually pour a thin stream of the hot milk into the egg mixture while continuously whisking. Once about half of the milk has been added, pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
⏱️ 5 min - 5
Stir in the vanilla extract. Strain the custard mixture through a fine-mesh sieve into a clean bowl or a large liquid measuring cup. This step removes any cooked egg bits and ensures a smooth custard.
⏱️ 3 min - 6
Divide the fresh blueberries evenly among the four prepared ramekins.
⏱️ 2 min - 7
Carefully pour the strained custard mixture over the blueberries in each ramekin, filling them almost to the top.
⏱️ 2 min - 8
Place the ramekins in a large baking dish. Pour hot water into the baking dish, creating a water bath (bain-marie), until the water comes halfway up the sides of the ramekins. This helps the custards cook gently and evenly.
⏱️ 5 min - 9
Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 35-40 minutes, or until the custards are set around the edges but still have a slight jiggle in the center when gently shaken.
⏱️ 40 min•🌡️ 325 - 10
Carefully remove the baking dish from the oven. Using tongs, lift the ramekins out of the water bath and place them on a wire rack to cool completely. Serve warm or chilled.
⏱️ 10 min